Food
Royal Jubilee Apple Celebration Cake
GLORIO
This very special cake is the ultimate in celebration. Created in partnerhsip with British Apples and Pears and renowned chef, Raymond Blanc, it not only celebrates our monarch’s great accomplishment, but is also a tribute to the British apple. Pain d’épices The pain d’épices (spiced bread) is commonly known as gingerbread. As a beautiful base it adds spice and texture to this cake and will freeze well. Makes two cakes using two tins, each 16cm diameter x 4.5cm deep (8 slices per cake). Equipment: Pan, Bowl, Baking paper, 8-inch square tin and Piping bag Ingredients: ½ tsp Five spice powder X2 Large eggs ½ tsp Vanilla puree 35g Caster sugar 2g Orange zest, finely grated 100g Rye flour 160g Clear honey 60g Plain flour 80ml Whole milk ½ tbsp Baking powder
Method Preheat the oven to 170ºC. Line a baking tray with greaseproof paper, and place the cake tins on the tray. In a small saucepan over a low heat, warm the spice, vanilla, orange zest, honey and milk to about 50ºC. Do not boil. (This is the right temperature to activate the baking powder and start the infusion.) In a large bowl, lightly beat together the eggs and sugar. Add the warm spiced milk and whisk well. In a separate bowl mix the baking powder and flour and, using a whisk, fold them into the egg-milk mixture. When the mixture is smooth, divide it equally between the two rings. Bake for 12 minutes. Remove from the oven, and leave to cool on the tray. Release from the ring, sliding a knife blade around the edge. Trim the pain d’épices to make them level and about 1½ cm thick. Clean the rings and replace them around the pain d’épices. Slide a thin cake board under each pain d’épices and lift onto the work surface. Reserve. For the caramel crémeux Ingredients: 75g Caster sugar 25gCaster sugar 25ml Hot water 20g Cornflour 235ml Whole milk, brought to a simmer 75g Butter 4 x Egg yolks
Method In a small saucepan on a high heat, cook the 75g sugar to a smoking point. You will now have a dark caramel. Remove the
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pan from the heat and carefully add the hot water followed by the hot milk (to prevent the milk from curdling), then stir to ensure it is fully dissolved. In a medium bowl, mix the yolks with the remaining sugar and cornflour. Whisk in the milk caramel and return to a clean saucepan over a medium heat. Bring to the boil and cook for 1 minute, stirring constantly with a spatula. Remove from the heat, pour into a small jug and leave to cool to 45-50ºC. Using a hand blender, blend in the butter until completely smooth. Place two 13cm rings on a tray lined with greaseproof paper or a silicone baking mat. Pour the crémeux 1cm deep into 2 x 13cm rings. Freeze for 2-3 hours to set. Once frozen, remove the crémeux from the rings and return to the freezer until required.
